Tips for Handling Sticky Yeasted Doughs
When working with yeasted doughs, things can get sticky. Here's how to handle the dough without ruining your baked goods.
How ToBest Climate for Bread Dough
When you're working with yeasted doughs, things can get sticky. As gluten develops, the dough will eventually absorb excess moisture, leaving you with a supple, nonsticky mass. In the meantime, it's tempting to add extra flour to the dough and to your counter, but add too much and the dough could end up dry and resistant to shaping, turning your baked goods stunted and tough. Here are three tips for getting through the sticky stage without flour.
Use Bench Scraper
Dampen Your Hands
Before folding a wet dough in a bowl, dampen your hands with water; this slight wetness won't adversely affect the dough's hydration.
Spray with Oil
Before shaping dough, lightly spray your hands and counter with vegetable oil spray. Go easy so you can still maintain enough friction for shaping.